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Chef BFranks
Meatballs with apricots and pistachio nuts
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Ingredients
Directions
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Cut the apricots small, peel the pistachios and chop them.
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Disconnect the half-to-half mince in a bowl with a fork.
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Sprinkle the ground cumin, cinnamon, paprika powder with salt and freshly ground black pepper.
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Add the chopped apricots, peeled and finely chopped pistachio nuts, the egg and the breadcrumbs and mix everything together.
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Knead the minced meat well until it becomes a homogeneous and somewhat sticky mass.
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Divide the mince into 12 equal portions and shape them with moist hands until smooth balls.
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Heat the olive oil in a frying pan and fry the meatballs around brown.
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Pour in the tomato juice and roast the meatballs with the lid tilted on the pan for 20-25 minutes until tender, turning them regularly into the gravy.
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Serve the meatballs with boiled potatoes or couscous and cauliflower.
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Tip: You can also use ground beef instead of half-to-half minced meat.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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